Description
A refreshing, no-churn ice cream recipe perfect for summer. Layers of creamy ice cream and homemade berry sauces create a vibrant, delicious dessert.
Ingredients
Units
Strawberry Sauce
- 1 pint strawberries, washed and hulled
- 1/4 cup granulated sugar
Blueberry Sauce
- 1 pint blueberries, washed
- 1/4 cup granulated sugar
Ice Cream
- 1 can sweetened condensed milk
- 2 cups (473 ml) heavy whipping cream
- 2 teaspoons vanilla extract
Instructions
- Combine the strawberries and 1/4 cup sugar in a medium saucepan over medium-high heat. (Repeat separately with the blueberries and remaining 1/4 cup sugar in a second saucepan — you’re making two sauces.)
- Cook, stirring constantly, until berries soften.
- Mash berries with a potato masher until smooth.
- Continue cooking, stirring constantly, until the sauce thickens (5-10 minutes).
- Pour each sauce into its own Mason jar or lidded bowl and refrigerate until cold.
- Whip cream with an electric mixer until stiff peaks form.
- In a large bowl, stir together sweetened condensed milk and vanilla extract.
- Fold in the whipped cream in three additions.
- Layer ice cream mixture with the strawberry and blueberry sauces in a loaf pan or container, alternating sauces.
- Freeze for at least 4 hours, or until hard.
- Serve with remaining sauce and fresh berries.
Notes
- For a richer flavor, use high-quality vanilla extract.
- If your berries are particularly juicy, increase the cooking time slightly to reduce the sauce’s moisture.
- This ice cream can be stored in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before serving to soften.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 80
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40